Chicken and broccoli with rice walnut sofa

ingredients

• 454 g (1 lb) semi- boneless chicken breast without skin
• 30 ml (2 tbsp. ) Butter
• 15 ml (1 tbsp. ) Lemon juice , fresh
• 45 ml (3 tbsp. ) Of whole wheat flour
• 500 ml (2 cups) milk 1 % M.G.
• 5 ml (1 tsp. ) Tarragon , dried
• 0.6 ml ( 1/8 tsp. ) Nutmeg
• 1.25 ml ( 1/4 tsp. ) Salt
• 2.5 (1/2 tsp. ) Ml black pepper , freshly ground
• 250 ml (1 cup ) shredded part-skim mozzarella
• 1 L (4 cups) of broccoli
• 250 ml (1 cup) brown short grain rice
• 15 ml (1 tbsp. ) Sesame seeds
• 60 ml (1/ 4 cup) chopped pecans
• (1/2 tsp. ) 2.5 ml of paprika

preparation

1. Cut into small cubes 1 " the boneless skinless chicken . Melt margarine over medium heat in a frying pan with nonstick finish . Sauté the chicken until browned. Reset chicken from the pan , sprinkle with fresh lemon juice and set aside.

2 Whisk the flour into the pan juices; cook and stir for 2 minutes to brown the flour. Add milk slowly , whisking constantly until the mixture is smooth and thickened ( ie d. , Coats the back of a spoon ) . Remove from heat ; stir in tarragon, nutmeg, salt , pepper and half the grated cheese.

3 . Cut the ends of the stems of fresh broccoli. Blanch quickly in boiling unsalted water until tender but crisp.

4. Preparing round brown rice according to package directions in unsalted water. Pecans and sesame seeds can be added to the top of the cooking time .

5 Coat a baking dish with 2.5 L ( 10 cups ) Rectangular oil spray . . Cover bottom of dish with rice cooked with nuts , then place the stems of broccoli, cooked chicken, sauce and remaining grated cheese. Sprinkle with paprika.

6 . Bake uncovered in a preheated oven at 180 º C (350 º F) for 45 to 60 minutes until it is bubbly and cheese is browned.

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Preparation time: 20 min
Cooking time: 75 min
Makes: 6 servings

* This modern pot definitely takes his place at the table. Rice , pecans and sesame seeds are excellent partners broccoli, cheese and chicken.

* Nutritional

Boneless Chicken and broccoli with rice walnut sofa
Per serving of 275 g
content
calories 380
Protein 30 g
Fat 13 g
6 g saturated fat
38 g carbohydrates
5 g fiber
Sugar 5 g
70 mg cholesterol
Sodium 310 mg
Per serving of 275 g
daily Value
potassium 16
calcium 25
iron 10
Vitamin A 35
Vitamin C 80
Vitamin B6 32
Vitamin B12 40
folate 21
25 mag
zinc 23

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Chicken salad sandwich and arugula

• Chicken Salad

• 1 boneless chicken breasts Exceldor , poached and diced
• 2 tbsp. ( 30 mL) finely chopped fresh chives
• 1 stalk celery chopped
• 1 green onion, finely chopped
• 2 tbsp.  ( 30 mL) Greek yogurt
• 1 tsp ( 5 mL) Dijon mustard
• Salt and pepper

• trim

• Some arugula
• A few slices of thinly sliced ​​radishes
• A few slices of toasted bread

Chicken Salad

1. CHICKEN SALAD
2 . In a bowl, mix all ingredients .
3 . Season with salt and pepper. Book .
4. Spread croutons with salad poulet.Surmonter rocket and slices of radish .

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Makes: 4-6 servings
Preparation time: 30 min
Cooking time: 25 min

* Other ideas for designing your chicken salad ?
Mayonnaise, diced chicken , sundried tomatoes , basil and walnuts rôties.Pâte curry or miso, lime juice, Greek yogurt , celery, green onions , cashews rôties.Avocat , corn , red peppers, juice lime , chili sauce , cilantro , mayonnaise

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Fried chicken breast, cream sauce and tarragon

ingredients

• 6 boneless chicken breasts (about 2 lb / 1 kg total)
• 2 tbsp. tablespoons (30 mL) butter
• 2 tbsp. tablespoons (30 ml ) olive oil
• 3 French shallots, chopped
• 3/4 cup (180 ml) raw apple juice (me, kind of tradition )
• 1 1/2 cups (375 ml ) chicken broth
• 2 tbsp. tablespoons (30 mL) Dijon mustard
• 3/4 cup (180 ml) 35% cream or 15% thick
• 2 tbsp. tablespoons (30 mL) tarragon or fresh thyme , finely chopped
• salt and pepper to taste

preparation

1. Salt and pepper the chicken breasts. In a large skillet, heat half the butter and oil over medium -high heat. Add half of the chicken breasts and cook for 5 minutes or until browned ( the return to the halfway ) . Put the chicken aside in a baking dish . Cook the remaining chicken in the same way (if necessary, add the remaining butter and oil ) . Bake in preheated oven at 350 ° F. (180 ° C ) for about 10 minutes or until chicken is no longer pink color inside.

2 . Meanwhile, grease the pan. Add shallots and cook over medium heat , stirring, for 2 minutes or until they have softened . Pour the vermouth , scraping the bottom of the pan to loosen particles . Cook for 3 minutes or until the liquid has almost completely evaporated. Add apple juice and reduce by 3 to 4 minutes . Add chicken broth , bring to boil and simmer for 5 to 7 minutes or until the liquid has reduced by about half.
stir in the mustard and cream and simmer for 4 minutes or until the sauce has thickened. Add the tarragon and mix. Serve the chicken topped with the cream sauce .

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Preparation : 30 minutes
Cooking time: 30 minutes
Servings: 6

Note: I served with mashed potatoes , rice and asparagus.

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Boneless chicken Recipes: Parmesan crusted chicken

ingredients 

• 1/2 cup Hellmann's Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• halves 4 boneless, skinless chicken (about 1-1/4 lb/625 g)
• 4 teaspoons dry bread crumbs seasoned with Italian
• * My adding Dijon mustard to taste about 2 large tablespoons

preparation 

1. Preheat oven to 425 ° F (220 ° C).

2. In a medium bowl, combine Hellmann's Real Mayonnaise ® and cheese. Arrange chicken on a baking sheet. Top evenly with mayonnaise mixture, then sprinkle with bread crumbs.

3. Bake for 20 minutes or until chicken is cooked through.

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Makes: 4 servings
Preparation time: 8 minutes
Cooking time: 20 minutes

* Note: The only change is to be added to the mixture of Dijon mustard.

More Boneless chicken Recipes in http://boneless-chicken-recipes.blogspot.com/

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Boneless Chicken Recipes: Poulet et brocoli Alfredo

Ingredients 

• 10 oz (300 g) uncooked fettucine, broken in two
• 3 cups (750 mL) broccoli florets
• 2 tbsp. in s. (30 mL) butter or margarine
• 4 (about 1 lb/500 g) boneless, skinless chicken, cut into cubes
• 1 can (500 mL) sauce easy to use cream of mushroom cooking CAMPBELL'S ®
• 1/4 cup (60 mL) light parmesan, grated
• 1/4 c. to t. (1 mL) ground black pepper

Preparation 

1. Cook pasta according to the instructions given on the directions, omitting salt. Add broccoli 4 minutes before the end of cooking. Drain and set aside.

2. Heat the butter over medium-high heat in a large skillet. Cook chicken until well browned, stirring often.

3. Stir cooking sauce, cheese, pepper and fettuccine mixture and heat through, stirring often.

Comment 

Serving Size: 6
Preparation time: 5 min
Cooking time: 25 min

* Nutritional Information (Per Serving)

360 Calories
8g Fat
3.5g saturated
0.3g trans
60mg Cholesterol
400mg Sodium
Carbohydrates 44g
3g Dietary Fiber
29g Protein
10% Daily Value Calcium

* Council

The creamy texture of the mushroom sauce makes this dish fried easy to mix and prepare. Serve immediately to enjoy the creamy texture at its best! 

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Chicken breast with sweet and sour topping

ingredients

• 1 cup ( 250 ml) Spread apricot Smucker's ® No Sugar Added
• 2 tbsp.  (30 ml ) soy sauce
• 2 tsp (tea sp)  ( 10 mL) Worcestershire sauce
• ¼ cup (50 mL ) rice vinegar
• 2  tsp ( 10 mL) grated fresh ginger or 1 tsp ( 5 ml) dried if
• 4 boneless , skinless chicken , hammered ( for thinning )
• Salt and pepper to taste

preparation

1. Preheat oven to 400 ° F (200 ° C). Line a baking sheet with parchment paper.
2 . Combine first 5 ingredients in a small saucepan . Bring to a boil , stirring constantly . Reduce heat and simmer until sauce thickens slightly, about 5 minutes. Remove from heat .
3 . Reserve half of the sauce and spread the rest over the chicken breasts. Bake in preheated oven for 15 to 20 minutes, until the temperature inside the chicken reaches 165 ° F ( 75 ° C)

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Preparation : 10 minutes
Cooking time: 25 minutes total
Makes: 4 servings

do you like this Bonless Chicken Recipes? fin more in Bonless Chickeen Recipes.

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Quick recipe for Thai chicken easy to prepare

ingredients

• 4 chicken breasts, skinless and boneless
or
• 8 thighs
• 1 cup ( 237 ml) chicken broth
• 2 tbsp. tablespoons (30 ml ) soy sauce
• 1  tablespoon (15 ml ) each of sugar and sesame oil
• 2 tbsp ( 10 ml) each dried basil and chili garlic sauce spicy
• 1 red pepper (optional)
• 1 c . tbsp ( 15 mL) cornstarch
• 1/2 cup (118 ml ) each of cilantro and mint fresh coarsely chopped
• cooked rice (optional)

preparation

1. Trim the visible fat from chicken. Pour the broth in a large skillet over medium heat . While the mixture boils , add soy sauce , sugar, sesame oil , basil and chili garlic spicy sauce.

2 . Cut the chicken into large strips. Pour into the boiling sauce, stirring. Cover. Cut the pepper into small strips and pour in the sauce and stir . Cover and reduce heat to let the mixture simmer. Simmer until chicken is almost cooked through, about 8 minutes. Stir repetition.

3 . Combine cornstarch with two tablespoons (30 ml ) cold water until completely dissolved. Pour in the chicken mixture and stir until thickened, about 3 minutes. Add coriander and mint , stirring and pour the mixture over rice.

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Makes: 4 servings
Preparation: 10 mins
Cooking time: 15 mins

* Nutritional

calories 237
Protein 37 g
Fat 6 g
1 g saturated fat
7 g carbohydrates
1 g fiber
4 g Sugar
90 mg cholesterol
Sodium 784 mg
daily Value
potassium 15
calcium 3
iron 11
Vitamin A 4
Vitamin C 5
40 Vitamin B6
Vitamin B12 19
folate 5
magnesium 21
zinc 16

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Fried chicken sweet and sour sauce

ingredients

• 3/ 4 t . (177 mL ) apricot spread Smucker's ® No Sugar Added
• 2 tbsp. tablespoons (30 mL ) vinegar
• 1 1/2 c . tsp ( 7.5 mL ) garlic salt
• 1 1/2 c . tsp ( 7.5 mL ) ginger
• 1 1/2 c . tsp ( 7.5 mL ) soy sauce
• 1/4 c . tsp ( 1.2 mL ) crushed red pepper flakes
• 2 medium zucchini
• 4 large boneless chicken breasts , cut cubes of 2.5 cm ( 1 inch)
• 2 tbsp. tablespoons (30 mL ) vegetable oil or Crisco ® Canola
• 1/2 lb. ( 237 g . ) Small mushrooms sliced
• 6 oz ( 170 g . ) Fresh peas ( 473 ml / 2 t . )
• 1/2 c . tsp ( 2.5 mL ) salt
• Hot cooked rice

preparation

1. Stir the apricot spread Smucker's ® , vinegar , salt, garlic , ginger, soy sauce and crushed red pepper flakes . Book .
2 . 2 Cut zucchini in lengthwise and sliced ​​to 1/4 inch (0.5 cm). Book . Heat over high heat 1 tbsp. tbsp (15 mL) oil in a wok or pan . Sauté chicken until tender and golden. Remove the utensil . Add the remaining oil , zucchini , mushrooms and peas .
3 . Sauté until zucchini is crisp and tender. Add the apricot sauce and chicken, mix gently warming . Season to taste. Serve with hot cooked rice.

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Preparation : 15 minutes
Cooking time: 15 minutes
Freezing: not recommended
Makes: 4 servings
* An authentic sweet and sour sauce to prepare delicious Chinese food home. Say goodbye to the driver !
enjoy with this boneless chicken recipes .

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